Carom seeds, also known as ajwain, are small, oval-shaped seeds that come from the carom plant (Trachyspermum ammi). They are commonly used in cooking, particularly in Indian and Middle Eastern cuisines, due to their strong, aromatic flavor that resembles thyme. Carom seeds are often added to breads, curries, and pickles to enhance taste. In addition to their culinary uses, carom seeds have been valued in traditional medicine for their potential health benefits. They are believed to aid digestion, relieve gas, and possess antimicrobial properties. Carom seeds can be consumed whole, ground into powder, or infused in oils for various applications.